Best 2 Braised Bison Recipes

Indulge in the robust flavors and tender textures of braised bison, a culinary delight that showcases the unique taste of this magnificent animal. Our collection of recipes offers diverse culinary journeys, each highlighting the versatility of bison meat. From the classic Braised Bison Short Ribs, where fall-off-the-bone short ribs are slow-cooked in a rich and flavorful broth, to the adventurous Bison Brisket with Coffee and Chile, which combines rich coffee notes with a hint of spice.

Explore the delicate balance of flavors in our Braised Bison with Red Wine and Mushrooms, where tender bison meat mingles with earthy mushrooms and a velvety red wine sauce. For a comforting and hearty meal, try our Braised Bison Stew, a symphony of tender bison, colorful vegetables, and a savory broth. And if you seek a dish with a global flair, our Braised Bison Tacos with Chipotle Salsa will tantalize your taste buds with a fusion of Mexican spices and tender bison.

Each recipe provides detailed instructions, ensuring a successful and enjoyable cooking experience. Craft culinary masterpieces that showcase the depth of flavor and exceptional quality of bison meat. Embark on a culinary adventure with our curated collection of braised bison recipes, designed to satisfy every palate and elevate your dining experience.

Here are our top 2 tried and tested recipes!

BEER-BRAISED BISON BRISKET WITH ROOT VEGETABLES

Beer-Braised Bison Brisket with Root Vegetables image

Slowly braised with root vegetables in a beer and horseradish sauce, bison makes a wonderfully hearty meal.

Provided by The Bison Council

Categories Trusted Brands: Recipes and Tips The Bison Council

Time 12h25m

Yield 10

Number Of Ingredients 12

Ingredients

1 (4.5 pound) bison brisket
1 ½ teaspoons salt
½ teaspoon black pepper
1 pound carrots, cut into 2-inch pieces
2 medium parsnips, peeled and cut into 2-inch pieces
2 medium turnips or potatoes, peeled and cut into wedges
1 large onion, cut into wedges
1 (12 ounce) can beer
1 tablespoon prepared horseradish
4 cloves garlic, minced
1 teaspoon dried thyme
1 cup dried apricot halves

Steps:

If necessary, cut bison brisket to fit into a 6-quart slow cooker. Sprinkle bison brisket with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place carrots, parsnips, turnips, and onion in the cooker. Top with bison brisket. Combine beer, horseradish, garlic, thyme, the remaining 1 teaspoon salt and the remaining 1/4 teaspoon pepper in a medium bowl; pour over bison brisket.
Cover and cook on low for 10 hours. Stir in apricot halves. Cover and cook for 2 more hours.
Transfer bison brisket to a cutting board. Slice bison brisket across the grain; arrange on a serving platter. Using a slotted spoon, transfer vegetables to the platter, reserving cooking liquid. Strain cooking liquid and pass with bison brisket and vegetables.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 22.5 g, Cholesterol 104.5 mg, Fat 3.4 g, Fiber 4.4 g, Protein 38.1 g, SaturatedFat 1.2 g, Sodium 480.3 mg, Sugar 12.1 g

BRAISED BISON

Braised Bison image

Provided by Food Network

Categories main-dish

Time 13h25m

Yield 10 servings

Number Of Ingredients 16

Ingredients

6 large dried New Mexican red chiles or 4 tablespoons chili powder
2 teaspoons toasted cumin seeds
4 tablespoons sweet corn powder, optional
4 tablespoons rubbed sage
1 tablespoon garlic powder
2 teaspoons smoked paprika
2 tablespoons kosher salt
2 teaspoons ground black pepper
One 5-pound bison chuck roll or other braising cut
1/2 cup olive or neutral oil
1 quart bison stock, beef stock or water
4 to 6 dried New Mexican red chiles
1 yellow onion, chopped
3 Roma tomatoes
2 cloves garlic
Salt and pepper

Steps:

For the bison dry rub: Blend the chiles, cumin seeds and corn powder in a spice grinder into a smooth powder and set aside. Transfer to a mixing bowl and add the sage, garlic powder, smoked paprika, salt and pepper. Mix thoroughly and keep in a mason jar.
For the braised bison: Preheat a grill for cooking over medium-high heat and preheat the oven to 225 degrees F.
Place the bison on a cookie sheet and cover it with oil. Cover with about 5 tablespoons dry rub, thoroughly covering the entire cut. Sear the meat all over on the grill, about 5 minutes per side, then transfer to a Dutch oven and add enough stock to cover the meat halfway. Cover with foil, then the lid and bake until tender, about 12 hours.
Remove the meat from the hot stock to a cookie sheet and let rest, at least 20 minutes.
For the chile reduction: Deseed chiles and toast them. Char onion and tomatoes. Put chiles, onion, tomatoes and garlic in a blender along with 2 cups bison stock left behind from cooking the bison and blend until smooth. Add salt and pepper to taste.
Use tongs to pull the meat apart and use your hands to separate the fat (discard the fat).
Cut meat into smaller pieces and return to the Dutch oven with the hot stock and 1 cup chile reduction.

Tips:

Choose the right cut of bison meat. For braising, chuck roast or short ribs are good choices. These cuts have a lot of connective tissue, which breaks down during the cooking process and makes the meat tender and flavorful.
Brown the meat before braising. This step helps to develop flavor and color. You can brown the meat in a skillet or in the braising pot.
Use a good quality braising liquid. Common choices include red wine, beef broth, or chicken broth. You can also add vegetables, herbs, and spices to the braising liquid for extra flavor.
Cook the meat low and slow. Braising is a low-heat cooking method that takes time. The meat should be cooked until it is fall-apart tender, which can take several hours.
Serve the braised bison with your favorite sides. Mashed potatoes, roasted vegetables, and rice are all good options.

Conclusion:

Braised bison is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its tender meat and flavorful braising liquid, this dish is sure to please everyone at the table. So next time you're looking for a new recipe to try, give braised bison a try. You won't be disappointed!